Teriyaki Veggie Burgers with Parmesan~Black Pepper Buns

One of my mother's secrets to  keeping us healthy for the holidays was getting us to eat our daily serving of vegetables and fruits, mostly fresh, but if out of season, it would be ones she had canned from the summer bounty.  I believe she made veggies so appealing, especially to me, because even when I was younger, I was not much of a meat-eater.  I loved her vegetable soup and can still make that a meal whether it's winter or summer!  So, when I decided to come up with my version of a veggie burger, I kept this in mind--if it's flavorful, no one will miss the meat!  On top of that, I decided to make a unique bun that would enhance the presentation complete with roasted potatoes and corn off the cob, that I preserved from the summer, the meal left my hubby asking for more ;-)

Teriyaki Veggie Burgers
1 small onion
2 medium carrots
8 oz. mushrooms (I used the white button, but you could do crimini or shitaki)
2 cloves garlic, minced
1-15oz can black beans
2 cups brown rice, cooked
1/4 cup teriyaki sauce
1 cup grated sharp cheddar cheese
1 cup Panko bread crumbs


Cook brown rice as directed.  [For 2 cups--1 cup of brown rice and 2 1/2 cups of water; cook 45-55 minutes on med/low until liquid is absorbed and rice is tender]
In a food processor or VitaMix, chop the onion, carrots and mushrooms.  Heat a large skillet and add 2 tablespoons of olive oil.  Add the veggies and saute until the onion is translucent and the mushrooms have released their liquid.  Add the garlic and cook until carrots are tender.

Place the veggies and black beans back in the food processor and pulse several times to pulverize the beans slightly.  Transfer mixture to a large bowl with the brown rice.  Add the teriyaki sauce, cheese, and bread crumbs and mix to combine.  Cover with plastic wrap and chill the mixture about 30 minutes to 1 hour.

While mixture is chilling, start the buns.


Parmesan~Black Pepper Buns
1/2 cup granulated sugar
1 large egg
1 tsp. Kosher salt
1/2 cup 2% milk
1/4 cup (4T) unsalted butter
water
2 T active dry yeast
1/2 cup grated Parmesan cheese
1 tsp. freshly ground pepper
5 to 5 1/2 cups King Arthur all-purpose flour
4 T unsalted butter, melted additionally

In a stand mixer, using a paddle attachment, mix the sugar, egg and salt together.  In a 2-cup glass measure, microwave the milk and 4 tablespoons of butter until butter has melted--about 45 seconds.
Add warm water to the glass measure to bring up the level to 2 cups of liquid. 

 While the mixer is running, slowly add the liquid to the bowl, incorporating it completely with the sugar and egg mixture.  Feel the outside of the bowl, if it's not too warm, while the mixer is running, sprinkle the yeast over the mixture.  Turn mixer off and let yeast rest 5-10 minutes (to proof).

 Add the Parmesan cheese, pepper and 2 cups of flour.  Mix to combine, adding 1 more cup of flour.  Change the paddle attachment to the dough hook and add 2 more cups of flour.  Mix on low speed, adding more flour as needed until the dough comes away from the sides of the bowl and have kneaded it about 6-8 minutes.

 Transfer dough to a lightly floured board and knead to a smooth ball.

In a large glass bowl, place 2 tablespoons of melted butter and coat the sides.  Place dough, top side down, then, turn it upright (this coats the top of the dough with butter).  Cover the bowl, tightly, with plastic wrap and let rise 45 minutes to 1 hour (or until double).
Punch dough down and divide into 12 pieces.  Roll each piece into a ball and flatten.  Place on a baking sheet, brushed with melted butter.  Brush tops of the buns with more melted butter and cover with plastic wrap to rise--about 30 minutes.

Preheat oven to 375F-degrees.  
Sprinkle sesame seeds on top of the buns and bake for 18 minutes.

Set aside while you finish the the veggie burgers.

Teriyaki Veggie Burgers--continued
Remove veggie burger mixture from refrigerator.  I used a new "gadget" I found this summer at Williams-Sonoma to press my own burgers.

 I placed two squares of parchment underneath the form and scooped up, about 1/3 cup, of the veggie mixture.  

 Press down with the top, which I lightly sprayed with a cooking oil spray.

 Lift the form and place the patties on a baking sheet.  Repeat until all the mixture is used--it made 10 patties.

 
Heat a skillet or a grill pan on medium high.  Add 2 tablespoons of olive oil.  Brush the tops of the veggie burgers with additional teriyaki sauce and place in the hot skillet.  Cook 3-5 minutes on each side, brushing the other side with more teriyaki sauce.  Add a slice of sharp cheddar cheese, if desired and serve on the Parmesan~Black Pepper Buns with lettuce and tomato.

After dinner, it was time to tackle the tree and get that lit and decorated.  

I feel I'm so far behind this holiday with being away after Thanksgiving and in just 10 days our grandson arrives.  PANIC! but I know, some how, I will get it all done...hopefully.  Enjoy! 

One more thing...the best thing about being part of the "crafting" industry is meeting so many creative people.  One of my dear friends, I've learned, is a finalist in The Washington Post 2011Holiday contest with a star garland she created.  I've included the site for you to view and vote for your favorite.